30 Minutes or Less
Tropical Bananas Foster
"Inventing desserts is my passion," says Laura Gambrill of Washington, D.C.. "This is a twist on an all-time favorite, bananas Foster. The mango, crystallized ginger and pineapple complement the banana and rum nicely — and so does the toasted coconut that I sprinkle on top."
By Laura Gambrill
Linguine with Gorgonzola, Prosciutto, and Spinach Caffè Phoenix
Can be prepared in 45 minutes or less.
Smoked Salmon Tartare with Ginger and Sesame
In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.
Spinach Salad with Mango and Candied Pecans
Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.
By Katie Morford
Shrimp and Scallop Curry
By John Phillips
Vegetable Burgers with Eggplant and Tomato
Gussy up some couscous with chopped olives and red onion, and offer carrot and jicama sticks for crunch. Fill phyllo tart shells (from your store's frozen foods section) with vanilla pudding and sliced bananas for dessert.
Spinach, Pear and Green Bean Salad with Riesling Dressing
Riesling gives the dressing a delicate flavor. Crumbled blue cheese and toasted walnuts are sharp-crunchy contrasts with appeal.